Raspberry Mousse Recipe

A fresh raspberry mousse recipe for a wedding cake filling or dessert.

Because this mousse is made using gelatin it firms up and can be used as a filling for a wedding cake. This would pair up nicely with a lemon, orange or a plain white butter cake. Chocolate would also compliment well .

Use this as an elegant dessert course for a dinner party or as an addition to the bridal cake in beautiful glasses served up with with a shortbread cookie as in the photo.

The Video

The Recipe

Use caution when filling a wedding cake with this raspberry mousse recipe. I recommend a substantial buttercream dam. Pipe it all around the edge of each layer before placing the layer on top of the filling.

• 3 teaspoons unflavored gelatin
• 1/4 cup cold water or fruit juice
• 1/2 cup boiling water or fruit juice
• 1&1/2 Tablespoons of freshly squeezed lemon juice
• 2-4 Tablespoons granulated sugar
• Pinch of salt
• 1 cup fresh raspberries pureed, sieved or 1 10 ounce package frozen thawed drained and sieved. Use fruit juice to make one cup
• 3 Tablespoons fruit flavored liqueur
• 3/4 cup chilled heavy cream
  

METHOD

Sprinkle the gelatin over the cold water in a 1-1/2 quart saucepan.

Let it sit for 3 or 4 minutes to soften then stir in  1/2 cup boiling water and stir until completely dissolved.

Stir in the lemon juice, 2 tablespoons sugar, the salt and the berry puree. Taste and add more sugar if need be. Set the pan over low heat and stir well until the sugar is dissolved.

Transfer the fruit mixture into a medium size bowl and stir in the fruit flavored liqueur.

Set the bowl over ice water and stir or whisk for 10-15 minutes until the mixture thickens. As soon as it thickens remove from the ice water.
 
With a chilled bowl and chilled beaters whip the cream until soft peaks form. Fold the cream into the berry mixture.

TIP: Make a dam around each cake layer with buttercream before adding your cake filling recipe, especially a mousse. The dam will help to hold the layers together once refrigerated and prevent the filling from seeping through.

If you are crunched for time try folding heavy cream with a raspberry preserve as a substitute for the mousse.

A Testimony to the Flavor of the Raspberry Mousse Recipe

"Hi Lorelie, Here is the cake. (Above)  We went with the meringue buttercream frosting which was, in hindsight, a mistake.  This frosting cannot withstand a bride who is 1.5 hours late and a cake cutting ceremony that was then 2.5 hours late in a house with air conditioning but with doors that were constantly left open and outside temps in the upper 90's.  

So, long story short the top 6 inch tier blew its dam by the end of the day and the raspberry mousse came cascading out.  (The bride and the guests did not see any of this).  

However, that all being said, the cake was a huge success, the flavor was wonderful and everyone loved the fact that it is NOT too sweet.  Wonderful.  Thank you for your contribution to this.

~Kat~

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